Easily learn How to Roast Pumpkin Seeds to enjoy all throughout Fall! Discover the best way to separate the white seeds from the pumpkin flesh, then season and bake them in the oven to toasted perfection. Snack on these delicious morsels, or use them as a crunchy addition to soups, salads, and more!
Table of Contents
After recently discovering how easy it is to make Homemade Pumpkin Purée from fresh pumpkins, I was left with a TON of raw seeds.
Not wanting to waste any food, I decided to roast the pumpkin seeds in the oven.
And boy am I glad I did!
They were so good that I devoured them within the first 24 hours! They are the perfect, crunchy snack.
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Pumpkin Seeds. You’ll need 1 ½-cups of fresh pumpkin seeds. A 3-pound pumpkin will yield roughly ¾-cup of seeds. Use either 2 pie pumpkins or one large carving pumpkin to get the correct amount of seeds.
- Oil. Olive oil will give the seeds a slightly more robust flavor, while avocado oil is milder and will allow the seasoning ingredients to shine.
- Seasonings. Even just a little bit of salt is enough for an incredible taste! Mix things up with a ton of other options depending on if you want sweet, spicy, or savory seeds. (Read more about this below.)
How to Roast Pumpkin Seeds in the Oven
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Scoop out the seeds. The first step is to get the seeds out of the whole pumpkin. Cut each pumpkin with a sharp knife in half lengthwise (if using pie pumpkins for making your own pumpkin puree) or cut around the stem and remove it as a “lid” (if making a Jack-o-Lantern). Remove all of the seeds and strings. The easiest way to get the strings to release is to use a spoon with a sharp edge to scrape out the sides.
- Rinse under water. Place the raw seeds in a colander in the sink. Rinse them under cold water for 20-30 seconds, using your fingers to loosen up the seeds. For the more stubborn ones, hold the pumpkin seed using your thumb and pointer finger, then push it out to remove it from the strings. Return the pumpkin seeds back to the colander. Rinse them again under cool running water to get rid of any remaining strings. Clean seeds are essential for crispy results.
Note: An ice cream scoop is great for removing seeds, too!
- Dry the seeds and toss in oil. Use a kitchen towel or paper towel to remove any excess moisture. If you have the time, let them sit out overnight to dry completely. Combine clean pumpkin seeds, oil or butter, and your seasonings of choice in a large bowl. Toss until the seeds are completely coated.
- Bake in the oven. Line a large-rimmed baking sheet with parchment paper and spread pumpkin seeds out in a single layer. It is super important that the seeds are not touching, otherwise, that part of the seed won’t crisp up fully. Bake seeds in a preheated 350°F oven for 20-30 minutes, or until they are crunchy. The outer shell should be turning golden brown.
You can also bake the seeds at 300°F for 45-50 minutes or 400°F for 10-20 minutes.
Let them cool completely before enjoying them. The seeds will continue to get crunchy as they reach room temperature.
Different Flavors
Adding just a touch of salt brings out the natural and nutty flavor of the seeds.
But you can get extremely creative here! Pumpkin seeds are a great canvas for a ton of different flavor combinations. Here are a few of my favorite seasonings to add to make a delicious snack:
- Blackened Seasoning
- Taco Seasoning
- Chili Seasoning
- Pumpkin Pie Spice and sugar
- Apple Pie Spice
- Or use plain spices or flavors, like brown sugar, garlic powder, curry powder, or even chili powder or cayenne pepper (for a kick)
You’ll need roughly 1 to 2 teaspoons of these mixes. Toss the seeds in your seasoning of choice after baking for the most robust flavor. Try a new spice blend in each batch!
Meal Prep and Storage
- Prep-Ahead: With such a long shelf life, these seeds are great to make in advance to have on hand.
- Storage: Keep in an airtight container for up to 2-3 months at room temperature, or up to 6-9 months in the refrigerator.
- Freezing: Seal in a freezer-safe airtight container and freeze for up to 6 months.
FAQs
Before roasting, dry the seeds using paper towels for quick results or let them rest at room temperature for a couple of hours. Whatever your method, it is best to thoroughly dry the seeds before roasting to achieve the crispiest results.
Yes, pumpkin seeds are good for you. They offer fiber, protein, fats, iron, zinc, and magnesium, making them an excellent choice.
Expert Tips and Tricks
- Dry thoroughly. The crispiest texture is achieved when the seeds have dried out overnight.
- Get variety. Try different seasoning blends.
- Pinch it. For stubborn seeds stuck in the strings, hold the seed between your thumb and pointer finger, then push it through.
- Spread them out. Make sure they are arranged in a single layer when baking.
- Freeze! Keep roasted seeds for up to 6 months in the freezer.
How to Use Roasted Pumpkin Seeds
Of course, you can enjoy these tasty little guys by themselves. Or, you can add them to these recipes.
You can use roasted seeds to add a crunch to Pumpkin Soup or a Roasted Butternut Squash Soup, top off your favorite Fall Apple Salad, or eat them by the handful as a snack!
They would also taste great mixed into a Homemade Granola or for a crunchy texture on top of Pumpkin Pie Overnight Oats.
Add them to a green salad, like Chopped Kale Salad with Cranberries, Roasted Beet Salad, or Roasted Cauliflower Kale Salad.
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How to Roast Pumpkin Seeds in Oven
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Ingredients
- 1 ½ cups raw pumpkin seeds from about 2 pie pumpkins
- 2 tsp. oil olive or avocado oil, or butter
- ½ tsp. salt or other seasonings*
Instructions
- Remove the Seeds. Either cut each pie pumpkin in half lengthwise or cut around the stem and remove it as a “lid”. Scoop out and remove all of the pumpkin seeds and strings. (You'll get ~¾ cup seeds from one 3-pound pie pumpkin.)1 ½ cups raw pumpkin seeds
- Clean the Seeds. Place the seeds in a colander in the sink. Rinse them under cool running water for 20-30 seconds, running your fingers through to loosen up the seeds. Remove all of the pieces of pumpkin flesh and strings that you can. For the more stubborn seeds: Hold the pumpkin seed using your thumb and pointer finger, and push it out to remove it from the strings. Place pumpkin seeds that have been separated from the strings back into the colander.
- Dry the Seeds. Once all of the seeds have been removed, rinse them again under cool running water to get rid of any remaining strings. Dry pumpkin seeds thoroughly with a dish towel or paper towel. (If you have the time, let them sit out overnight to dry them completely.)
- Preheat oven to 350°F.
- Roast the Seeds. Combine pumpkin seeds, oil or butter, and your seasonings of choice in a large bowl. Toss to completely coat the pumpkin seeds. Line a large baking sheet with parchment paper and spread pumpkin seeds out in a single layer. Bake in preheated oven for 20-30 minutes, or until pumpkin seeds are crunchy.2 tsp. oil, ½ tsp. salt, 1 ½ cups raw pumpkin seeds
- Let cool completely before enjoying.
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Notes
- Serving: One serving is roughly ¼-cup, or 1-ounce, of roasted pumpkin seeds.
- Flavor: If using seasonings other than salt, you’ll need about 1-2 teaspoons.
You can use blackened seasoning, taco seasoning, or even a mixture of pumpkin pie spice and sugar. If using additional seasonings, toss after baking for best results. - Storage: Keep in an airtight container for up to 2-3 months at room temperature, or up to 6-9 months in the refrigerator.
- Freezing: Seal in a freezer-safe airtight container and freeze for up to 6 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
